Leek and Potato Galette
Leek and Potato Galette
serves 4 cooks in 45 mins difficulty two

The Ingredients

CRUST

1 1/4 cup spelt flour

1/4 cup extra virgin olive oil

1/4 cup + 2 tbsp ice cold water

1 tsp salt

FILLING:

1 Tbsp avocado oil

1 large leek, white and pale-green parts only, halved lengthwise and thinly slice

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp black pepper

2 large yukon gold potatoes, thinly sliced into rounds

1 Tbsp freshly chopped dill, plus more for serving

DRESSING:

1/4 cup avocado oil

3 tsp dijon mustard

2 Tbsp maple syrup

Method

To make the crust, combine spelt flour, oil, and 1/4 cup cold water. Stir to combine. If the dough is too dry at this point, add another 2 Tbsp water. 

Turn out dough onto a lightly floured work surface and form into a ball. Wrap in plastic wrap and place in the refrigerator. Chill for 40 minutes. 

Preheat oven to 375˚F. Line a baking sheet with parchment paper.

Whisk together ingredients for dressing in a small bowl until combined. Set aside. 

In a small skillet, add avocado oil for the filing over medium-high heat. Once hot, add leeks, cooking until softened, about 3 to 4 minutes. Stir in garlic and cook for another 30 seconds. Remove from heat and stir in salt and pepper.

Roll out dough on a lightly floured work surface until it is a 13-inch circle. Transfer dough to the prepared baking sheet. 

Sprinkle 1/2 Tbsp dill over the dough, leaving a 1 1/2-inch border. Top with half of the potatoes. Drizzle with half of the dressing, then top with leeks. Repeat the layers of dill, potatoes, dressing, and leeks one more time. 

Gently fold over the pastry border over the filling. 

Bake for 35 to 45 minutes, until the crust is golden brown. Remove from the oven and cool for 5 minutes before slicing.

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